Keto Peanut Butter Cheesecake

A rich, creamy cheesecake made with keto-friendly ingredients like almond flour and erythritol, perfect for satisfying sweet cravings without derailing a low-carb lifestyle.

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Prep Time 30

Cook Time 50

Total Time 6

Servings: 8 slices

Course: Dessert

Cuisine: keto

Calories: 290

Ingredients Equipment Method Nutrition

Ingredients

Crust Ingredients

1.5 cups almond flour Base for the crust, providing a nutty flavor.
0.5 cups unsweetened cocoa powder Adds rich chocolate flavor to the crust.
0.5 cups granulated erythritol Keto-friendly sweetener.
0.5 cups unsalted butter, melted Binds the crust together.
1 teaspoon vanilla extract Adds depth and sweetness.
1.5 cups cream cheese, softened Gives the cheesecake its creamy texture.
0.5 cups peanut butter Natural, no sugar added for best flavor.
0.5 cups sour cream Adds tangy flavor and creaminess.
3 large eggs Helps set the cheesecake.
1 teaspoon baking powder Helps the cheesecake rise slightly.
1 pinch salt Enhances flavors.

Equipment

9-inch springform pan

Method

Preheat oven to 325°F. Combine almond flour, cocoa powder, erythritol, melted butter, and vanilla extract in a bowl until crumbly. Press into the bottom of a greased 9-inch springform pan.
In a large bowl, beat cream cheese and peanut butter until smooth. Add sour cream, eggs, baking powder, and salt. Mix until fully combined and creamy.
Pour the filling over the crust and smooth the top. Bake for 45-50 minutes until the center is set but slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour.
Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight before serving.

Nutrition

Calories: 290kcalProtein: 8gSodium: 200mg

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